Creamy Tomato and Lentil Slow Cooker Soup

Nutriscore Rating: 77/100

Warm up with the comforting flavors of Creamy Tomato and Lentil Slow Cooker Soup, a wholesome and hearty dish perfect for any season. This plant-based recipe features a medley of nutritious ingredients like protein-packed red lentils, sweet carrots, and earthy celery, slowly simmered in a savory blend of crushed tomatoes, vegetable broth, and aromatic spices like smoked paprika, cumin, and oregano. A splash of creamy coconut milk adds a luscious texture, while optional baby spinach provides an extra boost of greens. With minimal prep time and the ease of a slow cooker, this dairy-free and vegan soup is a stress-free, crowd-pleasing meal that’s ideal for busy weeknights or meal prep. Serve it piping hot with a sprinkle of fresh parsley and a slice of crusty bread for a cozy, satisfying dinner.

Recipe Information

• Prep Time: 15 min
• Cook Time: N/A
• Total Time: 15 min
• Servings: 6 servings
• Difficulty: Medium

🥘 Ingredients

17 items

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 4 cloves garlic, minced
• 2 medium carrots, peeled and diced
• 2 medium celery stalks, diced
• 1 cup dried red lentils, rinsed and drained
• 28 ounces canned crushed tomatoes
• 4 cups vegetable broth
• 1 cup unsweetened coconut milk
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 cups baby spinach (optional)
• 0.25 cup fresh parsley, chopped (optional, for garnish)

📝 Instructions

8 steps

1. Heat the olive oil in a skillet over medium heat.

2. Add the diced onion, garlic, carrots, and celery to the skillet. Sauté for 5-7 minutes, until the vegetables are softened and fragrant.

3. Transfer the sautéed vegetables to the slow cooker.

4. Add the red lentils, crushed tomatoes, vegetable broth, dried basil, dried oregano, ground cumin, smoked paprika, salt, and black pepper to the slow cooker. Stir well to combine.

5. Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, until the lentils are tender.

6. Once the soup is cooked, stir in the coconut milk for a creamy consistency. If using, add the baby spinach and allow it to wilt for 5 minutes.

7. Taste and adjust seasonings if needed. Add more salt or spices to your preference.

8. Serve the soup warm, garnished with fresh parsley, if desired. It's perfect with a side of crusty bread!

Nutrition Facts

1 serving (455.1g)

Calories		293
% Daily Value*
Total Fat		7.3 g	9%
	Saturated Fat	1.8 g	9%
	Polyunsaturated Fat	0.5 g
Cholesterol		0 mg	0%
Sodium		917 mg	40%
Total Carbohydrate		45.1 g	16%
	Dietary Fiber	9.6 g	34%
	Total Sugars	10.5 g
Protein		14.1 g	28%
Vitamin D		0.4 mcg	2%
Calcium		123 mg	9%
Iron		5.5 mg	30%
Potassium		1198 mg	25%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 398 cal (21.9%%)

Protein: 339 cal (18.6%%)

Carbs: 1085 cal (59.5%%)